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A bowl of herby potato salad.

No-Mayo Potato Salad with Herbs

Author: Dana Ricciardi
This no-mayo potato salad with herbs is a flavorful, lighter alternative to classic potato salad, made with a simple olive oil and lemon dressing instead of mayo. Fresh parsley and scallions give it a bright, herby finish while smoked paprika adds a subtle depth. Easy to make ahead, this vibrant potato salad is ideal for picnics, barbecues, and warm-weather meals.
5 from 1 vote
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Servings 4 to 6
Calories 256 kcal
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients
  

For the Potatoes

  • 1.5 pounds baby yellow potatoes scrubbed clean, left whole with skins on (Note 1)
  • 1 tablespoon + 1 teaspoon kosher salt divided (1 tablespoon + 1 teaspoon)
  • 2 to 3 scallions sliced thinly
  • ¼ cup Italian flat-leaf parsley minced

For the Dressing

  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice freshly squeezed
  • ½ tablespoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • Ground black pepper

Instructions
 

  • Place the potatoes in a large pot along with the 1 tablespoon of salt, and fill with cold water. Bring to a boil, and reduce the heat so it boils gently, cooking the potatoes just until fork-tender, about 12 minutes. Do not overcook.
  • Drain the potatoes and allow them to cool in a colander for at least 10 minutes until you can handle them.
  • Meanwhile, make the dressing by whisking all the ingredients in a bowl until combined.
  • Slice each potato in half and place them in a large bowl. Sprinkle them with the remaining 1 teaspoon salt. Add the scallions and parsley along with ¾ of the dressing. Toss everything well.
  • Taste and adjust for seasoning. Add more dressing if you'd like. Try to let it sit for 15 minutes if you're planning on serving it right away.

Notes

Note 1: It's important to boil the potatoes only until they're fork-tender. Overcooking them can lead to mushy potatoes.
General Notes:
  • If you plan on chilling this potato salad, bring it to room temperature for at least 15 minutes before serving, and add some more of the remaining dressing, if needed.
  • If you store any remaining dressing in the refrigerator, bring it to room temperature before using.

Nutrition

Serving: 1serving | Calories: 256kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 2235mg | Potassium: 754mg | Fiber: 4g | Sugar: 2g | Vitamin A: 388IU | Vitamin C: 42mg | Calcium: 30mg | Iron: 2mg
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